Butternut Squash Soup with Basil Vegan Pesto

Roasted Butternut Squash Soup with Basil Pesto
Delicious easy to make Butternut Squash Soup
Recipe type: Gluten free, dairy free, soy free soup
Cuisine: Soup
Serves: 4
  • 1 large organic butternut squash
  • 2 tablespoons organic butter
  • 2 medium/large organic leeks, white parts only, thinly sliced
  • 1 quart good quality chicken stock
  • ⅓-1/2 lemon (juice only)
  • Kosher salt and freshly ground pepper

  • Pesto
  • 4 tbsp toasted pine nuts, coarsely chopped
  • ¼ cup packed fresh basil leaves, shredded
  • Coarse salt and freshly ground pepper
  • optional; ¼ cup coarsely grated Gruyere cheese
  1. To prepare soup, preheat oven to 375° F.
  2. Halve the squash lengthwise, scoop out seeds and arrange cut side down. Lightly dress with olive oil. For a shortcut you can purchase already cubed squash.
  3. Bake until very tender, 40-50 minutes.
  4. When cool enough to handle, scrape out the pulp. You should have about 6 cups.
  5. Heat butter in a large soup pot over medium heat.
  6. Add the leeks and cook, stirring often, until softened, about 5 minutes.
  7. Add the squash pulp and 1 quart of stock and increase the heat to high. Bring the mixture to a boil; then reduce the heat to medium-high and simmer, stirring often, until the leeks are completely tender, about 10 minutes.
  8. Working in batches, puree the soup in a blender until smooth. Thin as needed with additional chicken stock and season with salt and pepper and fresh lemon juice.
  9. To make the “pesto” combine all the ingredients in a small bowl and toss gently. Serve the soup in warmed bowls and garnish with a spoonful of the “pesto” in the center of each serving


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